Heat the stock. Put the olive oil and butter in a separate pan,
add the onion and garlic, and cook very slowly for about 15
minutes without coloring. When the vegetables have softened,
add the rice and turn up the heat.
The rice will begin to lightly fry, keep stirring it. After a minute it
will look slightly translucent. Add the wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of
hot stock and a good pinch of salt. Turn the heat down to
simmer. Keep adding ladlefuls of stock, stirring and massaging
the creamy starch out of the rice, allowing each ladleful to be
absorbed before adding the next. This will take around 15
minutes. Taste the rice to see if it is cooked. If not, keep
adding stock. If you run out of stock, use boiling water. Don’t
forget to check the seasoning.
Remove from heat and add butter and Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes. Eat as
soon as possible.
Originally Submitted
8/21/2021
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